Cocoa Rubbed Flank Steak Sandwiches Food

COCOA-RUBBED STEAK WITH BACON-WHISKEY GRAVY

Steps:

• Make the steak: Mix the cocoa powder, both paprikas, brown sugar, cayenne and 2 teaspoons salt; rub on the steak and bring to room temperature, 30 minutes.
• Make the gravy: Cook the bacon in a large skillet over medium heat, stirring, until crisp, about 5 minutes. Remove to paper towels with a slotted spoon; set aside. Add the leek to the drippings and cook until soft, about 3 minutes. Add the flour and cook, stirring, 1 minute.
• Remove the skillet from the heat. Add the whiskey, then return to medium heat; if the alcohol ignites, let the flames die out. Bring to a simmer and cook, stirring occasionally, until slightly thickened, about 2 minutes. Add the chicken broth and bay leaves. Bring to a boil over medium-high heat and cook until the mixture is reduced by one-quarter, about 8 minutes. Whisk in the heavy cream and simmer, stirring occasionally, until the gravy coats a spoon, about 7 minutes. Stir in the butter, reserved bacon and parsley; season with salt and pepper. Keep warm.
• Heat a large cast-iron skillet over high heat, about 3 minutes. Add 1 tablespoon butter; when it melts, add the steak and sear until a dark crust forms, about 8 minutes per side. Transfer to a cutting board and let rest 5 minutes. Season with salt. Slice and serve with the gravy.

COCOA-RUBBED FLANK STEAK SANDWICHES

Steps:

• In a medium bowl, mix together the mascarpone, horseradish, ketchup and 1/2 teaspoon salt with a rubber spatula. Cover and refrigerate until ready to use.
• Allow the flank steak to come to room temperature for 30 minutes before grilling. Preheat a grill or grill pan to medium high.
• Meanwhile, mix together the cocoa powder, coffee, cumin and paprika in a small bowl. Sprinkle the steak on both sides with 1 1/2 teaspoons salt and rub with the cocoa mixture, followed by the olive oil (to help the spices stick).
• Grill the steak for about 8 minutes per side, until an instant-read thermometer registers 125 degrees F in the thickest part. Remove from the grill and let rest for at least 10 minutes.
• Meanwhile, cut the ciabatta rolls through the equator and grill, cut-side down, until golden brown and nicely marked, about 1 minute. Spread the rolls with the mascarpone mixture.
• Thinly slice the steak against the grain and pile onto the rolls. Slice the sandwiches in half and serve.

PEPITOS (MEXICAN STEAK SANDWICHES WITH CHIPOTLE CREMA)

Steps:

• Stir together the lime juice, 3 tablespoons of the olive oil, 2 of the grated garlic cloves and 1 1/2 teaspoons salt in a medium bowl until completely combined. Add the steak, toss to coat and let sit until ready to cook. (Steaks can be marinated for up to 6 hours in the refrigerator, covered tightly with plastic wrap.)
• Stir together the crema, chipotle (1 for mild, 2 for medium, 3 for spicy), adobo and remaining 1 grated garlic clove in a small bowl until completely combined. Let sit until ready to assemble.
• Heat a large skillet, preferably cast-iron, over high heat until very hot, about 2 minutes. Cook the scallions until charred on both sides, 3 to 5 minutes. Transfer to a plate and set aside until ready to serve.
• Add the remaining 1 tablespoon oil to the hot skillet and cook the steaks (they will soak up all of the marinade so no need to drain), until charred on both sides, 2 to 3 minutes per side for medium rare. Let rest 10 minutes. Slice against the grain into thin strips.
• Spread a generous amount of the chipotle crema on the split sides of each bolillo and divide the steak among the 4 bottom bolillos. Top with the sliced avocado, jalapeños and cilantro. Top with the tomatoes and season with salt. Close the sandwiches and serve with the charred scallions.

SPICY COCOA STEAK RUB

Steps:

• Make the rub by mixing together the cocoa powder, chipotle powder, salt, garlic powder, brown sugar, smoked paprika, cayenne and black pepper in a small bowl. Generously sprinkle the steaks with the rub and set aside.
• Heat the oil and butter in a large cast-iron skillet over medium-high heat. When the butter has melted and the oil is hot, add the steaks to the skillet and cook as desired, about 4 minutes per side for a perfect medium-rare. Remove from the skillet and let rest for 5 minutes.
• For the salad: Meanwhile, add the greens, tomatoes and radishes to a bowl. Add the lemon juice, olive oil and a pinch of salt and pepper. Toss together, making sure everything is coated in the oil and lemon. Add to the center of a platter and top with the Parmesan.
• Slice the steak and add to the platter with the salad, then serve.

COCOA-RUBBED NEW YORK STRIP STEAK FOR TWO

Steps:

• Preheat the oven to 400 degrees F.
• Toss the beets in a bowl with the olive oil, vinegar and thyme; season with salt and pepper. Lay the beets cut-side down on a baking sheet. Roast until the beets are slightly tender and a little crispy on the edges, 35 to 40 minutes.
• Meanwhile, combine the cocoa powder, chile powder and paprika in a small bowl. Season the steak with salt and pepper, then rub with the cocoa mixture.
• Heat a heavy-bottomed ovenproof saute pan or cast-iron skillet over medium-high heat. Add the canola oil and heat until it begins to smoke. Add the steak and sear on one side until heavily caramelized, 6 to 7 minutes. Flip the steak, transfer the pan to the oven and roast until the internal temperature reaches 125 degrees F for medium rare, about 10 minutes. Allow the steak to rest for 15 minutes before slicing. Serve with the roasted beets.

STEAK SANDWICHES

Steps:

• Combine the vinegar, soy sauce, Worcestershire sauce, and mustard seeds in a large resealable plastic bag. Add the steaks and seal the bag. Refrigerate at least 30 minutes and up to 2 hours, turning the steaks occasionally.
• Prepare the barbecue for medium-high heat or preheat a grill pan over medium-high heat. Drain the marinade from the steaks. Grill the steaks to desired doneness, about 6 minutes per side for medium-rare. Let the steaks rest for 10 minutes. Cut the steaks crosswise into thin slices.
• Meanwhile, stir the cheese and sour cream in a small bowl to form a thick spread. Season the cheese mixture, to taste, with salt and pepper. Remove some of the bread from the center of the baguette halves. Spread the cheese mixture over the baguette halves. Arrange the arugula then the warm steak slices over the baguette bottom. Sprinkle the steak slices with salt and pepper. Cover with the baguette top. Cut the sandwich crosswise into 6 equal pieces and serve.

FLANK STEAK SANDWICHES

Steps:

• In a small bowl, combine the onion, wine, soy sauce, 1/4 cup olive oil, 2-1/2 teaspoons garlic, mustard and ginger. Pour 1-3/4 cups into a shallow dish; add steak, turn to coat and cover. Pour remaining marinade into another shallow dish resealable; add the peppers and onion, turn to coat and cover. Refrigerate both for 3 hours or overnight, turning occasionally., Drain and discard marinade from steak. Lightly oil the grill rack. Grill, covered, over medium heat for 6-7 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°)., Drain and discard marinade from vegetables. Place in a grill basket. Grill, uncovered, over medium-hot heat for 9-11 minutes or until tender, stirring frequently. , In a small bowl, combine the pepper, and remaining oil and garlic; brush over cut sides of rolls. Place cut side down on grill for 2-3 minutes or until golden brown. , Thinly slice steak across the grain; place on bun bottoms. Top with vegetables and bun tops. Serve immediately.